Recipe

Strawberry rhubarb lemonade

A tall glass of bright pink lemonade stands on a counter in the foreground. In the background, another glass and a carafe filled with lemonade are visible. Lemon wedges and strawberries decorate the rims of the glasses.

Duration:

15 to 20 minutes

Yield:

6 cups, or 4 to 6 servings

This homemade lemonade is refreshingly delicious…and a vibrant shade of pink! It’s the perfect balance of sweet and tart served on a warm summer day.

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Ingredients

6 cups (48 fl oz) water
½ cup (125 mL) granulated sugar
2 cups (500 mL) chopped rhubarb, fresh or frozen
2 cups (500 mL) chopped strawberries, fresh or frozen
Juice of one lemon

Preparation

In a large saucepan, combine the water and sugar together and bring to a boil.
Add the chopped rhubarb and continue to boil for 5 minutes until the rhubarb begins to soften.
Meanwhile, put the chopped strawberries into a blender and add the juice of one lemon. Blend until fully pureed.
Add the pureed strawberries and lemon juice to the saucepan and stir for a few minutes.
Remove from heat and slowly and carefully pour the liquid in a fine mesh strainer into a heat safe bowl.
Using a potato masher or the back of a spoon, press down on the rhubarb and strawberry puree releasing more of the liquid.
Transfer the lemonade to a pitcher and refrigerate until ready to drink.
Serve the lemonade over ice. Garnish with a lemon slice and strawberry if desired. For extra fizz, add a little sparking water or ginger ale to the lemonade.

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